This Four Bean Chili is not only delicious, but so incredibly easy to make. What’s even better, is you can use it on a multitude of different recipes.
Normally each year during the super bowl, we have a big group of friends over and though I always say I won’t stress myself making a feast to feed everyone, old habits are hard to break. Who wants to be in the kitchen catering to everyone’s needs when there are so many awesome commercials to watch — oh yeah, of course there’s the football game, too! 🙂 It’s a bit bittersweet this year that we won’t be able to host anyone, but I want to keep to our traditions. Well, the non-stressful ones at least!
This leads me to my incredibly easy and incredibly delicious Four Bean Chili recipe. Besides the fact that the adults will adore it, your kids will have a ball adorning their chili bowls with tons of accompaniments. But the best part about this recipe no doubt has to be the versatility of it.
My husband is all about the Four Bean Chili Baked Potato. To make this, poke a few holes in the side of a russet potato and put it in the oven at 425 degrees for 50 minutes. Once they’re done, slice the potatoes in half and serve the chili on top.
You can also make Four Bean Chili Spaghetti simply by making a big old pot of spaghetti and adorning it with the chili before serving. So simple and the perfect weeknight dinner.
Four Bean Chili Baked Fries have to be Chloe’s favorite. For these, I cut two russet potatoes into fries and air fried them for 15 minutes at 400 degrees. You can totally bake them in the oven too, it just might need a couple more minutes.
Last but certainly not least is this Four Bean Chili Mac & Cheese. For this one, cook the macaroni as directed. After you drain the pasta, place it back in the pot and mix with the chili and shredded cheddar cheese. Voila!
I would love to hear which variation is your favorite, or if you come up of any of your own!
Four Bean Chili
- 2 tablespoons vegetable or canola oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 15 ounce can white beans, rinsed and drained
- 1 15 ounce can kidney beans, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 28 ounce can chopped tomatoes with juice
- 2 15 ounce cans tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 bay leaves
- 2 teaspoons kosher salt
- In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.
- In the same sauté pan, add another tbsp of oil and sauté the ground beef for 5 minutes, breaking down the beef with a wooden spoon until it’s cooked through and most of its juice has evaporated.
- Add the cooked beef and the remaining ingredients to the crock pot and stir to combine.
- Cover and cook the chili on low for 8 hours.
- Top with desired accompaniments and serve.